Sticky Toffee Pudding Cake with Toffee Sauce
Sticky Toffee Pudding Cake is a deliciously moist, date cake drenched in a warm butterscotch-toffee sauce. It's a classic and iconic British dessert popular in all of England, Scotland and Ireland, and it's easy to see why!
Servings: 6 people
Calories: 789kcal
Ingredients
Date Cakes
- 6 ounces pitted Medjool dates (about 1 cup or 8-10 dates), chopped
- ¾ cup boiling water
- ¾ teaspoon baking soda
- ½ teaspoon vanilla
- ¾ cup granulated sugar
- 6 Tablespoons butter, softened
- 2 large eggs
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Toffee Sauce
- ¾ cup packed dark brown sugar
- ½ cup butter
- ½ cup heavy whipping cream
- Pinch of coarse kosher salt
Instructions
Date Cakes
- Preheat the oven to 350 degrees. Spray 6 individual ramekins or mugs or 9 cups of a muffin tin with cooking spray.
- Combine the chopped dates, boiling water, baking soda and vanilla in a bowl (or just put them together in a food processor to chop the dates) and let the dates soak for 15 minutes.
- In a separate bowl, combine the butter and sugar and cream together using a mixer until light and fluffy, 2-3 minutes. Add the eggs and mix well to combine.
- Add the flour, baking powder and salt and stir just until combined. Do not overmix.
- Fold in the dates and water just until combined, but do not overmix.
- Divide the batter evenly between the ramekins, mugs, or muffin cups, then bake for 18-22 minutes or until a toothpick inserted into the center of a cake comes out clean and the top springs back at your touch. Don't overbake.
Toffee Sauce
- In a medium saucepan, combine the brown sugar and butter over medium heat. Cook and stir until the butter and sugar melt together, then lower heat to a simmer add the cream and salt, stirring and cooking for 5 minutes until the sauce thickens slightly.
- To serve, place one cake on each serving plate and top with toffee sauce and a little cream or vanilla ice cream.
Notes
The easiest way to pit your dates is to just tear them open with your fingers and dig the pits out. And since they are super sticky, rather than chopping them with a knife on a cutting board, I just dumped my dates, boiling water, baking soda and vanilla into the food process and pulsed a few times until the dates were chopped pretty fine and everything was combined. If you want to make these ahead of time, let the cakes cool completely and store them in a Ziploc bag in the refrigerator for up to 24 hours. When you are ready to serve them, drizzle each cake with some toffee sauce and heat in the oven at 350 degrees for 5 minutes until warmed through. Lightly adapted from Mel's Kitchen Cafe. [nutrition-label]
Nutrition
Calories: 789kcal | Carbohydrates: 112g | Protein: 8g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 170mg | Sodium: 339mg | Potassium: 400mg | Fiber: 4g | Sugar: 72g | Vitamin A: 1200IU | Vitamin C: 0.2mg | Calcium: 90mg | Iron: 2.9mg